Chicken In Orange Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 chicken breasts, skinned, cut in half. if you like dark meat use 4 thighs, skinned and deboned
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dried sage
• 2 tablespoons ghee
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 12 baby carrots, chopped
• 1/2 cup dry sherry
• 1 1/2 cups chicken stock, homemade is best
• 2 teaspoons tomato paste
• 3 garlic cloves, minced
• 4 pieces orange zest, 2 inches by 1 inch. outer skin only, the inner skin is bitter
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary, crumbled
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon orange liqueur
• 1/2 tablespoon orange zest
• 8 orange slices (to garnish)

Recipe

• 1 place flour, salt, pepper, and sage in a bag, shake to mix.
• 2 add chicken, shake well to coat.
• 3 heat a dutch oven over nedium high heat.
• 4 when hot, add ghee and oil.
• 5 add chicken, cook 3 minutes per side. drain on paper towel.
• 6 add onion, celery, and carrots, cook 'til onions are golden, 7-8 minutes.
• 7 add sherry, cook 1 minute.
• 8 add chicken stock, tomato paste, garlic, strips of orange zest, sage, and rosemary.
• 9 bring to a simmer.
• 10 return the chicken to the dutch oven.
• 11 simmer, covered for 20 minutes.
• 12 while this is cooking, combine the vinegar and sugar in a heavy sauce pan, heat over medium high heat, stirring all the while. reduce to 1 tbs.
• 13 remove the chicken.
• 14 strain ths sauce into the vinegar mixture. discard solids.
• 15 bring sauce to a boil over medium high heat.
• 16 cook for 5 minutes, stir often.
• 17 whisk in the cornstarch mixture and grated orange peel, cook 'til thickened.
• 18 adjust seasoning.
• 19 serve.